A chewing gum composition including at least three flavor compositions providing a unique and long-lasting flavor sensations to the consumer.
CHEWING GUM COMPOSITIONS PROVIDING FLAVOR RELEASE PROFILES
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WHOLEGRAIN INSTANT PASTA
The present invention relates to wholegrain instant pasta and to dehydrated food compositions which comprise said pasta. The invention also pertains to the use of wholegrain semolina having at least 95% of particles having a particle size of less than 400 microns in the manufacture of said instant pasta and to a method for making said pasta.
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HIGH EFFICIENCY ETHANOL PROCESS AND HIGH PROTEIN FEED CO-PRODUCT
A process is disclosed for producing a feed co-product by ethanol fermentation of plant matter comprising starch and another polysaccharide selected from the group consisting of hemicellulose and cellulose. The process comprises: (i) carrying out a primary fermentation process, distilling the primary fermentation mixture to form a primary feed co-product derived from the fermentation of the primary fermentation mixture and a primary distillate product comprising ethanol and (ii) carrying out a secondary fermentation process and distilling the secondary fermentation mixture to form the modified feed co-product and a secondary distillate product comprising ethanol.
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METHOD FOR IMPROVING A BEAN-BASED PRODUCT
The present invention relates to a method for improving at least one characteristic of a bean-based product by treating said bean-based product with a peroxidase, preferably a Marasmius scorodonius peroxidase or a functional equivalent thereof. The present invention relates to a method for improving at least one characteristic of a bean-based product comprising contacting a bean-based product or an intermediate thereof with a peroxidase, preferably a Marasmius scorodonius peroxidase or a functional equivalent thereof, and optionally preparing from said intermediate a bean-based product.
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FRESH FRUIT PRESERVATIVE AND METHOD OF USING SAME
A fresh fruit preservative and method of using the preservative for fresh cut fruit that significantly extend the shelf life of fresh cut fruit are provided. The fresh fruit preservative preserves the texture, flavor, appearance, and color of the fresh fruit, particularly exposed surfaces of the fresh fruit that have been cut, in particular by reducing oxidation of the exposed cut surfaces of the fruit. The preservative includes the ingredients of ascorbic acid, calcium ascorbate, carbohydrate, sodium chloride, magnesium chloride, potassium bicarbonate and malic acid.
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OLIGOSACCHARIDE INGREDIENT
An oligosaccharide ingredient comprising glycosylated amino acids and peptides of the general formula RnSacm where R is an amino acid residue, Sac is a monosaccharide selected from the group comprising N-acetyl-neuraminic acid, N-acetyl galactosamine and galactose, n has a value between 1 and 10 with the proviso that if n has the value 1 R is a threonine residue or a serine residue and if n has a value between 2 and 10 the peptide contains at least one threonine or serine residue, m has a value between 2 and 4 and at least 20 mol % of the ingredient is N-acetyl-neuraminic acid.
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PROTECTED ACTIVE COMPOUND FORMULATIONS OF AMINO ACIDS AND PROCESS FOR THEIR PREPARATION
Active compound formulations for animal nutrition of amino acids, vitamins, enzymes and pigments, which are suitable for providing the active compounds in protected form for the nutrition of stock animals, in particular ruminants, and a process for the preparation of these protected active compound formulations.
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EMULSION/COLLOID MEDIATED FLAVOR ENCAPSULATION AND DELIVERY WITH TOBACCO-DERIVED LIPIDS
Flavorants are emulsified in tobacco-derived lipids and encapsulated with biopolymers and polysaccharides. The emulsions include oil-in-water emulsions, oil-in-water-in-oil emulsions, water-in oil emulsions, or water-in-oil-in-water emulsions, and optionally include ethanol and/or propylene glycol in an oil phase.
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METHOD FOR THE VACUUM SKIN PACKAGING OF PRODUCTS WITH IRREGULAR SHARP SURFACES
A method for packaging products with mechanically abusive surfaces, such as crustaceans and shellfish, comprises the use of a twin film as the top skin film in vacuum skin packaging process. The twin film comprises at least two component films superimposed the one on the other and not welded, bonded, adhered, glued or sealed together. The invention also relates to a vacuum skin package comprising a food product selected from the group consisting of crustacean and shellfish loaded on a support and a twin skin film draped over the product and welded to the support.
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FROZEN DOUGH COMPRISING SACCHAROMYCES BAYANUS
The present invention relates a frozen non-leavened farinaceous dough that can be leavened under ambient conditions before being baked, fried and/or boiled to produce a ready-to-eat foodstuff. More particularly, the invention provides a frozen non-leavened farinaceous dough containing at 103 cells/g viable cells of an S. bayanus strain. The dough product according to the invention offers the advantage that the time window within which the leavened dough can be prepared for consumption is very broad, i.e. several hours. Another aspect of the present invention relates to a method of preparing a ready-to-eat cooked leavened dough product, said method comprising the steps of: ?thawing and leavening a frozen non-leavened dough as described above by keeping it under ambient temperature for 6-24 hours to obtain a leavened dough having a specific volume of at least 2.0 ml/g; and ?baking, frying and/or boiling the leavened dough.
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RICE IMPROVER, COOKED RICE USING SAME, AND PROCESSES FOR PREPARING COOKED RICE
A rice improver containing a gelatinized product of an acid-treated waxy type starch or a gelatinized product of an oxidation-treated waxy type starch, wherein a cold water solubility of the rice improver in pure water at 25 degrees centigrade is equal to or higher than 50%, wherein a content of a fraction of a granular material sieved over 0.5 mm-opening (32 mesh) sieve in the rice improver is smaller than 5% by weight, and wherein a total of contents of said acid-treated waxy type starch and said oxidation-treated waxy type starch over the whole rice improver is equal to or larger than 50% by weight.
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PROCESS TO PREPARE A LOW-SODIUM SALT PRODUCT, PRODUCT OBTAINABLE THEREBY AND THE USE THEREOF
The present invention relates to a process to prepare a salt product containing sodium chloride (NaCl) and at least one additive, wherein the salt product has a particle size of from 50 μm to 10 mm, which process comprises the steps of: a) optionally, crushing a sodium chloride-containing material to a particle size that is between 1,000 times smaller and 3 times smaller than the size of the final salt product; b) optionally, crushing the at least one additive starting material to a particle size that is between 0.5 and 2 times the particle size of the sodium chloride-containing material particles resulting from step a.); c) subsequently, mixing the sodium chloride-containing material particles of a particle size that is between 1,000 times smaller and 3 times smaller than the size of the final salt product, and additive particles of a particle size that is between 0.5 and 2.0 times the particle size of the sodium chloride-containing material particles; d) subsequently, compacting the particle mixture resulting from step c.) using a pressure of from 40 to 400 MPa; e. subsequently, crushing the compacted salt product to give particles of the desired particle size of 50 μm to 10 mm; wherein the steps are carried out under substantially dry conditions. Additionally, the invention provides the low sodium salt product obtainable by the process and the use thereof for human or animal consumption.
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INTERMEDIATE FOOD PRODUCT
An intermediate food product for the production of a fiber-enriched food end product by mixing and further processing it with a liquid-containing end product addition comprises dietary fibers made of insoluble fruit and/or vegetable fibers that are mixed with a base liquid. For this purpose, the intermediate food product is preportioned and packaged in a packaging that can be transported, stating an amount of the end product addition to be used which ensures a dietary fiber portion of at least 3.0 wt-% of the food end product. The dietary fibers and the base liquid are pretreated by applying shearing forces and have a paste-like consistency.
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PROCESS TO PRODUCE A WINE OR FRUIT JUICE STABLISER
The present invention relates to a process to produce a wine or fruit juice stabiliser comprising contacting a composition comprising proteinaceous material with a prolyl-specific protease, as well as to a wine or fruit juice stabiliser obtainable by said process. The invention also relates to a composition comprising peptides, said peptides having a molar fraction (%) of peptides carrying a carboxy terminal prolyl residue of at least 0.25%. Said wine or fruit juice stabiliser or composition may be used as a stabiliser against the crystallisation of KHT or other organic acids without causing protein haze.
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Gum Base
The present invention relates to a chewing gum base for use in chewing gum compositions wherein the chewing gum base contributes to the ability of the chewing gum compositions and products to degrade over time after chewing due to environmental influences or cleaning processes, while at the same time providing a significant shelf life for the final chewing gum composition product. The chewing gum base comprises a hydrophilic precursor component comprising hydrolysable units and an elastomer, wherein the hydrophilic precursor component comprising hydrolysable units is encapsulated or dispersed in a barrier material. Moreover, the invention relates to chewing gum compositions containing such chewing gum bases.
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Methods for enhancing the stability of foods, beverages, and cosmetics using natural products derived from non-allergenic proteinaceous sources
The present invention relates to compositions with effective metal chelating activity and utility as natural antioxidants in food, beverages, nutritional supplements and cosmetics. The compositions of the present invention may be prepared by enzymatically hydrolyzing hypoallergenic protein isolates derived from vegetables, for example yellow pea (Pisum sativum), and/or grains using specific enzymes.
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Functional Fruits and Vegetables Bean Curd without Salt Water and Method for Preparing the Same
Disclosed is a functional fruits and vegetables bean curd without salt water, and a method for preparing the same, in which the method has advantages that a low digestibility caused from the processing of the existing beans, and the problem regarding the salt water or salt contained in the bean curd can be basically improved by using the germinated soybean sprouts and the fermentation aging solution, and the bean curd having the rich fermentation metabolites that have greatly increased nutrient component and functional component as well as the nutrient of the soybean can be manufactured.
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USE OF ALKALI METAL LACTATE IN CURING OF SEAFOOD SURIMI PRODUCTS
The present invention discloses a method for the preparation of a cured seafood surimi product comprising: providing raw fish surimi; mixing the raw surimi with an alkali metal lactate in an amount of 0.1 to 10% (w/w), and an additional ingredient as desired; curing the mixture of raw fish surimi, alkali metal lactate and additional ingredient; and, optionally, further processing the cured surimi product. The alkali metal lactate preferably is potassium lactate. The alkali metal lactate improves the texture of the cured seafood surimi product.
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SYNCHRONIZED CUTTING AND INJECTION SYSTEM AND METHOD
A system and method for producing a co-filled product. A center layer is fed through a center channel of a die face and an outer layer is fed through an outer layer of a die face. The center channel is coupled to a fluid control device which controls the flow of the center layer. The position of the fluid control device is determined by the location of a cutting blade located downstream from the die face. In one embodiment the fluid control device is synchronized to ensure that when the product is cut by the cutting blade the cutting blade does not cut through the center layer.
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RESVERATROL COMPOSITIONS
Compositions consisting of or comprising resveratrol and a protective colloid, particularly a gelatine, a modified food starch or a ligninsulfonate, their use for stably incorporating resveratrol into water-based foods, particularly beverages, and the foods thus obtained.
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